Chilean Food Recipes

EMPANADAS

Empanada Chilena

Ingredients (For 10 Served)

Dough
. 1.1/4 kilo flour (5 cups)
. 60 grs. baking powder (2 tea spoons)
. 25 grs. salt (1 tea spoons)
. 125 grs. lard (1/4 lb)
. 250 ml. milk (1 cup)
Stuffed
. 4 onions chopped
. 125 ml. oil (1/2 cup)
. 50 grs. paprika (1 tea spoons)
. 1/2 k ground beef (1 lb)
. Salt, oregano, pepper
. 1 bouillon cube
. 3 eggs

Dough Preparation
Sift flour, baking powder and salt together, add melted lard and hot milk; mix little, mixing well, but not kneading. Let stand for 20 minutes and then roll it. Cut in circles aprox. 20 cm diameter, and put in each of them one tbsp stuffing, one olive, 2 o 3 raisins, one slice of hard boiled egg, moisten the edges and fold shaping them as triangles or rectangles, brush with egg white or milk, puncture in 2 o 3 spots. Place on a baking sheet and bake for 40 minutes at 375 F.

Stuffed preparation
Fry onion in hot oil until cooked, lower the heat and add paprika and ground beef, when cooked add the rest of the spices, and the bouillon dissolved in 1/2 cup of water. Let it simmer for 5 to 10 minutes on low heat. When cold use to stuff the empanadas. Note: add 1/2 tsp of sugar to soften onion. (Optional.

PASTEL DE CHOCLO

Pastel de Choclo (corn pie)

(Corn and meat pie, 12 serves)
Ingredients
. 6 large ears of corn, grate the kernels
. 8 leaves of fresh basil, finely chopped
. 1 tsp. salt
. 3 tbsp. butter
. 1/2-1 cup milk
. 4 large onions, chopped
. 3 tbsps. oil
. 1 lb. (1/2 kg) finely ground lean beef
. Salt and pepper to taste
. 1 tsp. ground cumin
. 4 hard-boiled eggs, sliced
. 1 cup black olives
. 1 cup raisins
. 12 pieces of chicken, browned in hot oil, seasoned with salt, pepper and cumin

. 2 tbsps. Confectioners’ sugar.

Preparation: Heat the grated corn, chopped basil, salt and butter in a large pot. Add the milk little by little, stirring constantly until the mixture thickens. Cook over low heat for 5 minutes. Leave to one side while you prepare the meat filling. Fry the onions in oil until transparent, add the ground meat and stir to brown. Season with salt, pepper and ground cumin. To prepare the pie use an oven-proof dish that you can take to the table. Spread over the bottom of the dish the onion-ground meat mixture. Arrange over this the hard boiled egg slices, olives and raisins. Put the chicken pieces on top, bone the chicken if you like. Cover the filling with the corn mixture. Sprinkle the confectioners’ sugar over the top. Bake in a hot oven 400 Deg. F (205 Deg. C) for 30-35 minutes until the crust is golden brown. Serve at once. In Chile more sugar is served to sprinkle over the “Pastel” as it is eaten. Serve with “Ensalada Chilena”.

ENSALADA A LA CHILENA ( Chilean Salad )

Ensalada Chilena (chilean salad)

Ingredients
. 4 cups finely sliced, onion
. 4 cups finely sliced peeled tomatoes
. 1 tsp. salt and pepper
. 3 tbsps. oil
. Lemon juice to taste
. 1/2 cup chopped fresh coriander leaves

Preparation ut onions in a bowl. Cover with cold water and leave for an hour.
Drain well. Mix with the tomatoes on a large platter. Sprinkle with salt and pepper. Pour on oil and lemon juice. Mix and serve with chopped coriander on top.

PEBRE

Pebre (chilean salsa)

(chilean salsa)
Ingredients
. 1/2 cup chopped fresh coriander leaves
. 2 Medium onions chopped very fine
. 1 lemon. (Juice)
. 1 Soup spoon of vinegar
. 3 Very fine chopped garlic pieces
. 4 Soup spoon of oil
. Hot Chile pepper and salt to taste
. 1 natural tomato chopped very fine

Preparation
Mix all the ingredients

HUMITAS

Humitas

Ingredients:

12 ears of corn, save the husks

1/2 onion, finely chopped

4 tomatoes, finely chopped

2 tablespoons paprika

3 basil leaves, chopped fine

salt

1/4 – 1 cup milk

Preparation:

Grate the corn. Fry the chopped onion and tomatoes with paprika. Add this to the grated corn, add salt to taste, basil, and enough milk to make a clear cream. Join 2 corn husks and fill with the corn mixture. Fold the leaves laterally and cross the ends. Tie each bundle with strands from the corn husks. Put in boiling water and boil 20 minutes. The corn doesn’t have to be very tender.

CURANTO

Curanto

Curanto is a traditional food of Chiloé Island that has spread to the southern areas of Chile and Argentina. It is traditionally prepared in a hole, about a meter and a half (approx. one and a half yards) deep, which is dug in the ground. The bottom is covered with stones, heated in a bonfire until red.

Preparation:

The ingredients consist of shellfish, meat, potatoes, potato bread, chapaleles, and vegetables (sometimes including also specific types of fish). The quantities are not fixed; the idea is that there should be a little of everything. Each layer of ingredients is covered with nalca (Chilean rhubarb) leaves, or in their absence, with fig leaves or white cabbage leaves. All this is covered with champas[clarification needed] and wet sacks, creating the effect of a giant pressure cooker in which the food cooks for approximately one hour.

Curanto can also be prepared in a large stew pot that is heated over a bonfire or grill or in a pressure cooker. This stewed curanto is called pulmay in the central region of Chile.

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